This salad is so simple and is the perfect summer salad I ate it all week! Definitely a regular in the rotation during summer! Ingredients Kosher salt (such as Diamond Crystal) 1 cup green or brown lentils 1 cup orzo ½ cup extra-virgin olive oil ¼ cup lemon juice (from 2 lemons) ¼ cup sliced pickled pepperoncini (about 6 to 8 peppers) Black pepper 1 pound zucchini or summer squash, or a combination, preferably small to medium, trimmed ⅔ cup raw pistachios or walnuts, coarsely chopped 3 scallions, thinly sliced 1 cup firmly packed whole herb leaves, such as basil, mint, dill, parsley, tarragon, oregano or a mix Step 1 Bring a large pot of salted water to a boil. Add the lentils and cook for 9 minutes, then add the orzo and cook until the lentils and orzo are cooked through but not mushy, another 10 to 12 minutes. Step 2 Meanwhile, in a large bowl, stir together the oil, lemon juice and pepperoncini. Season with ½ teaspoon each salt and pepper. If using small o...
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